Saturday night I realized that I needed a side dish to take to the church covered dish luncheon and I was at a loss. I had cous cous and some fresh veggies so I whipped up a fresh spring salad. It was delish, light and relativity healthy!
Here is how it went:
Cous Cous Salad
1 box of cous cous, cooked as directed
2 cucumbers, seeded and chopped
6 Roma tomatoes, chopped
1/2 Vidalia onion, chopped fine
8 oz crumbled Feta cheese
1/2 c olive oil
1/4 c balsamic vinegar
salt pepper to taste
fresh oregano, flat leaf parsley, and mint
cook cous cous as box states, set to side; chop all your veggies, add spices, vinegar and oil, toss the feta and add cous cous. Chill for several hours or overnight.